As with most bistro food, this recipe is easy, fast and if you keep frozen spinach on hand, very convenient. It is spectacular at brunch, but I have enjoyed it when I just want an easy dinner that looks great. The ham slices can range from 1⁄8- to ¼-inch-thick—any thinner and the egg may seep through.
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon Mediterranean Herb Paste
• 4 cups fresh, coarsely chopped spinach (or one 10-ounce package frozen spinach, thawed, drained thoroughly and chopped)
• ¼ cup fresh parsley, chopped
• ¼ cup mayonnaise
• 8 slices Virginia ham or smoked turkey
• 8 medium eggs, at room temperature
1. Preheat oven to 350 degrees and lightly oil 8 wells of a 12-cup muffin pan.
2. In a skillet, heat oil over medium. Add onion and cook, stirring frequently until soft, about 5 minutes. Add Herb Paste, spinach and parsley and cook over low heat, stirring constantly until moisture has evaporated, about 4 minutes. Stir in mayonnaise.
3. Meanwhile, fit ham slices into 8 muffin wells in the prepared pan, fluting the edges to make them fit the cup. Spoon a generous tablespoon of the spinach mixture into the ham cups. Using a knife, break an egg over each of the spinach-filled ham cups. Bake 8 to 12 minutes, or until the whites are set and the yolks are beginning to thicken. Serve on toasted English muffins or with toasted bread triangles.
Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.
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